1/4 cup butter
1 clove garlic
2 onions, chopped
3 stalks celery, chopped
1 green pepper, chopped
1/2 lb mushrooms, sliced
1 (10 oz) can whole tomatoes
2 (6 oz) cans tomato paste
1 jigger white wine
1 tsp. sugar
1/4 tsp. oregano
2 tbsp. picante sauce
2 tbsp. ketchup

Melt butter in skillet. Add garlic, onions, celery, green peppers and mushrooms. Sauté until tender. Add remaining ingredients, simmer for 30 minutes.

Yield: Sauce for 6 omelettes